NUTRITION AND GENE INTERACTIONS: Is It More than Just Genes?
The Human Genome Project has identified millions of gene defects and variants in human DNA. The average person has 250 to 300 defective genes, plus an average level of 75 variants associated with disease. Nutrient avalibility, particular in early life, can modfiy the functional level of specific genes thereby influencing disease risks. Increased understanding of epigenetic processes as well as a person’s genetic status without changing gene structure is becoming an interesting phenomenon. Gene activity can be shut off or turned on, or slowed or sped up by epigenetic mechanisms, many of which are environmental. Search Genetics and or Epigenetics on http://www.foodfactsandfads.com.
Cancer
Most types of cancer are related to environmental exposures such as high fat and alcohol intakes, low fruit and vegetable intakes, high levels of body fat, smoking and other toxins. A number of research studies suggest that a diet rich in cruciferous vegetables may lower rates of a variety of cancers, including breast, pancreatic, bladder, lung, prostate and colon cancer. This family of vegetables is led by broccoli, cauliflower, Brussels sprouts, and cabbage to mention a few.
Certain enzymes in cruciferous veggies may help protect cell DNA from damage, and others may have antioxidant properties. Crucifers may also help to counteract cancer-causing nitrosamines and polycyclic aromatic hydrocarbons that are found in charred, cured or barbecued fish or meats.
Obesity: Opinions?
“Over 40 gene variants have been related to obesity development in people exposed to Western-type diets and low levels of physical activity. The current obesity epidemic appears to be driven by a mismatch between multiple components of our 400,000 year old genetic endowment (i.e., what our ancestors ate) and current food and activity environments.
Genetic traits that helped our early ancestors survive times of famine and that encouraged food intake rather than discouraged it, and that set up metabolic systems around unrefined and unprocessed foods are at odds with much of today’s food supply and physical activity requirements.”
Reversing the world wide trend in obesity rates willl not be easy. We need to lessen our triggers that favor processed food intake and increase environments that favor heathly physical environments – how about just increased walking environments. No need to go to the gym.
Expanding availability of healthier foods and increasing earlier nutrition education to encourage healthier lifestyles is desperately needed and the earlier the better. As Michael Pollan suggests in his book, “In Defense of Food” : “ Eat food, Not too Much, Mostly Plants.” See how easy it is??? (SJF )
Nutrition Now, Judith E. Brown, 7th Edition
FOOD, FACTS and FADS 